Tuesday, 26 June 2012
Peelham Farm - Foulden - Berwickshire Sausage
Peelham Farm has a great reputation, and that is what inspired me to visit their online shop Peelham-Farm and read all about them. It’s an impressive set-up, particularly when you compare it to the bloody awful standards of the Skinny Lizzie makers (whoever they are) who were reviewed in May: Awful-Skinny-Lizzie Unlike that shower, Peelham Farm really do seem to embrace high standards of local and sustainable production, and you can see and read about the characters employed there on their website.
I cooked these sausages as part of the ideal “Rate My Sausage Full English Breakfast” – one hundred and ninety four RMS readers voted to say which components made up their ideal cooked breakfast, and the results were published within the last week or two. The sausages leaked some “stuff” during frying, which was a slight worry, but plumped out splendidly and became very firm when turning.
Meat Content:80%, minimum, but this must surely be a printing error. These caber-solid sausages seem to be composed of....ooooh, at least 146% pork. Impossible you say? Well, try them for yourself before you cast doubt on the laws of physics, with special regard to pork products. Indeed, you may want to check out Karl Schwarzchild’s book on the very subject of sausages, dark matter and their application to relativity, “The Big Banger Theory”. Peelham’s sausages are super meaty, and the rare breed provenance bursts out of every single link. Cosmic!
These sausages are very tasty but identifying the flavours really bamboozled me! They’re sour and yet sweet at the same time, if that’s possible. Somewhat akin to the flavour of a Lincolnshire sausage. Delicious but obscure, there’s a “low” kind of spice that I can’t pick out at all. Very dark, brooding and yummy, and smoky, VERY smoky. Vinegar? Definitely some sage. Strong tea? They taste lean somehow. If you can visualise the flavour that I’m trying to describe you’re a genius! Just take my word for it that Peelham’s Borderer is a very tasty tube of pork.
Chopped quite fine, but they are obviously made up of lots of small pieces of ingredient as opposed to a sloppy goo offered by mass production. The quality of the meat helps the filling to cling together just so, yet it falls apart obediently when asked. There’s a LOT of pieces packed into the small space inside the skin, they’re dense and compact and not in the least bit sloppy. Almost perfect texture-wise. Plus they seemed to double in mass in the fridge overnight (I expect Schwarzchild would be able to explain how) and were super scrummy next day.
Average weight uncooked - 81g
Average weight cooked - 57g
Shrinkage - 29%
Awfully high amount of shrinkage, what a great pity. The only blot on the otherwise most excellent copybook for Peelham’s Berwickshire bangers.
Value For Money:£3.12 for four sausages weighing 323g - this works out as a price of £9.66 per kg, or 78p per snorker. Great flavour and a very high quality sausage, tempered slightly by the high shrinkage figure. They’re an expensive banger, but the standard is as high as the price. As a special occasion treat I rate these as “very good value for money”.
The Bisto Factor:
When I popped into the kitchen to turn the sausages I heard myself rather embarrassingly exclaiming “Oh. OH!” Tempting and terrific-smelling, I could hardly wait to get stuck into the Peelham’s. The aroma intensified and became more and more maddening as the time to tuck in approached....
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